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Oval dish of mashed baked feta and burst cherry tomatoes topped with fresh oregano, olive oil pooling at the edges

Gooey Baked Feta with Cherry Tomatoes and Oregano

Feta and cherry tomatoes bake together with olive oil and oregano until soft, then get mashed into a warm dip for bread.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 279
Ingredients Method Notes

Ingredients
  

  • 200 g feta cheese one block, not crumbled
  • 400 g cherry tomatoes about 2 cups, whole
  • 4 tbsp olive oil extra virgin
  • 3 cloves garlic thinly sliced
  • 1.5 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1/4 tsp black pepper freshly ground
  • pinch salt add carefully, feta is already salty
  • fresh oregano or basil small handful; for finishing, torn
  • 1 crusty bread loaf; for serving, warmed or toasted

Method
 

  1. Heat the oven to 200 C / 400 F. Take the feta out of the fridge and let it sit at room temperature for 10 minutes while you prep everything else.
  2. Place the block of feta in the center of a 25 cm / 10-inch baking dish. Scatter the cherry tomatoes around it so they sit snugly against the cheese.
  3. Drizzle the olive oil evenly over the feta and tomatoes. Scatter the sliced garlic, dried oregano, red pepper flakes, and black pepper over everything.
  4. Bake for 25 to 30 minutes, until the tomatoes have blistered and burst open and the feta looks soft and lightly golden on top.
  5. Take the dish out of the oven. Use a fork to gently mash the feta and burst tomatoes together, mixing them into the oil and tomato juices until it forms a loose, chunky sauce.
  6. Taste the mixture before adding any extra salt, since feta is already salty. Adjust with a small pinch if needed.
  7. Scatter the fresh oregano or basil over the top. Serve warm, straight from the dish, with crusty bread for scooping.

Notes

  • Check the tomatoes at 25 minutes, they should look blistered and soft, not dry.
  • Use 3 tbsp olive oil instead of 4 for a lighter, less oily sauce.
  • Add fresh oregano only after baking so it stays bright and doesn't turn bitter.
  • A shallow, snug dish works better than a wide one so the sauce doesn't spread thin.